Blanch the Crab:

The Soup:

  • Water 5.0 l
  • Clarified butter 100.0 g
  • Minced onions 200.0 g
  • Bezar spice 10.0 g
  • Turmeric powder 10.0 g
  • Dried lemon 5.0 g
  • Knorr Chicken Shawarma Marinade (6x750g) 15.0 g


  • Turmeric, ground into a paste 20.0 g
  • Black pepper, powder 3.0 g
  • Coriander, dried and ground 4.0 g
  • Pine nuts, toasted
  • Chilli paste
  • Bread toasted
  1. Blanch the Crab:

    • Wash the crabs thoroughly in cold running water. Bring the water to the boil and dissolve the Knorr Professional Fish Stock Powder into it.
    • Add in the crabs and boil for 4-6 min depending on the size.
    • Remove the crabs and place in the ice water to stop them from over cooking.
    • Crack open the crabs and separate the meat from the shells, discard the gills and digestive system found on the underside of the crab.
  2. The Soup:

    • Heat the clarified butter and sauté the onions and leftover crab shells.
    • Lower the heat, add the bezar spices, turmeric powder and dried lemon now stir till fragrant, be careful not burn.
    • Add in the Knorr Professional Fish Stock Powder, Knorr Chicken Shawarma Marinade and water, bring to a simmer, cook for 15 minutes, add in the Knorr Lime Seasoning and remove the dried lemon.
    • Blend everything till smooth and then strain though a chinois.
    • Check the seasoning.
  3. Garnish:

    • Mix the Hellman’s Magic Mayonnaise with the turmeric and black pepper and put place into a side dish.
    • Take half the crab meat and bind together with some of the Hellman’s Magic Mayonnaise, also place that in one of the side dishes.
    • Serve with other condiments like pine nuts, chilli paste and toasted bread.